Scotch Fillet with Pepper and Mushroom Sauce

• 4 thick cut scotch fillet steaks Target Buy 1 get 1 50% Off thru 02/06
• 20g butter
• 200g mushroom caps, sliced
• 2 cloves garlic, crushed
• 2 tablespoons Brandy
• 1 cup beef stock
• 100g PHILADELPHIA Light Spreadable Cracked Black Pepper
• 2 tablespoons chopped flat leaf parsley
• Mashed potatoes, to serve
• Steamed vegetables, to serve

1. Heat a non stick fry pan over a high heat and fry the steak 2-3 minutes each side, or to your liking.
2. Remove from the pan, wrap in foil and keep warm.
3. Reduce to a medium heat and melt the butter.
4. Add the mushrooms and garlic and saute for 5 minutes or until softened.
5. Add the brandy, stock and Philly and simmer until slightly thickened.
6. Place the steaks onto heated serving plates, then top with the sauce.
7. Serve immediately with mash and steamed vegetables.

butter, mushroom caps, garlic, brandy, beef stock, philadelphia, flat leaf parsley, potatoes, steamed vegetables

Taken from www.kraftrecipes.com/recipes/scotch-fillet-pepper-mushroom-sauce-111211.aspx (may not work)